Rice vermicelli

{{Short description|Thin dried noodles made of rice}} {{Infobox food | name = Rice vermicelli | image = Rice vermicelli.jpg | image_size = 250px | caption = Strands of rice vermicelli | alternate_name = Rice noodles, rice sticks | country = East Asia | region = East Asia, Indian subcontinent, and Southeast Asia | creator = | course = | type = Rice noodles | served = | main_ingredient = Rice | variations = ''Guìlín mǐfěn'' | calories = | other = }}

{{Chinese | c = 米粉 | h = mi fun | p = mífěn | j = mai5 fan2 | lmz = mi3 fen1 | poj = bí-hún | tl = bí-hún | buc = mī-hūng | hhbuc = bî-heông | tgl = bihon | khm = មីសួរ (Mii Sur) | tha = เส้นหมี่ | rtgs = sen mee<ref name="Joachim2001"/> | msa = bihun | ind = bihun | qn = bún | chunom = 𥻸 | tam = சேவை (sevai) | kana = ビーフン | romaji = bīfun | t = | s = | mi = | ci = | my = {{linktext|ဆန်|ကြာဆံ}} | lao = ເຂົ້າປຸ້ນ (Khao poon) }}

'''Rice vermicelli''' is a thin form of rice noodle.<ref name="Joachim2001">{{Cite book |title=The Clever Cook's Kitchen Handbook |last=Joachim |first=David |publisher=Rodale, Inc. |year=2002 |isbn=9781579545499 |pages=305 |language=en |url=https://books.google.com/books?id=6969CFdoybcC&dq=Rice+vermicelli&pg=PA305 |url-access=limited |via=Google Books}}</ref> It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.

==Presentation and varieties== Rice vermicelli is a part of several Asian cuisines, where it is often eaten as part of a soup dish, stir-fry, or salad. Being in such widespread use, multiple varieties exist. One particularly well-known, slightly thicker variety, called ''Guìlín mǐfěn'' (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast staple.

==Names== Rice vermicelli is widely known in Asia by cognates of Hokkien 米粉 (''bí-hún'', {{lit|rice vermicelli}}). These include ''bīfun'' (Japan), ''bí-hún'' or ''mifen'' (Taiwan), ''bíjon'' or ''bihon'' (Philippines), ''bee hoon'' (Singapore), ''bihun'' or ''mee hoon'' (Malaysia and Indonesia), and ''mee hoon'' (Southern Thailand). Other names include ''num banh chok'' (Cambodia), ''hsan-kya-zan'' (Myanmar), and ''bún''<ref name="Joachim2001"/> (Vietnam).

===Naming in Taiwan=== Beginning July 1, 2014, Food and Drug Administration of Taiwan rules have been in effect that only products made of 100% rice can be labeled and sold as "米粉"(bí-hún, mǐfěn) in Taiwan, usually translated as "rice vermicelli" or "rice noodle". If the product contains starch or other kinds of grain powder as ingredients but is made of at least 50% rice, it is to be labelled as "調和米粉", meaning "blended rice vermicelli".<ref>{{cite web | url = http://www.fda.gov.tw/TC/newsContent.aspx?id=10531&chk=585bc214-652d-423f-9ff1-f975c382b0b2 | title = 市售包裝米粉絲產品標示規定 | author = www.fda.gov.tw | date = 2 December 2013 | access-date = 22 July 2016}}</ref> Products made of less than 50% rice cannot be labelled as rice vermicelli.<ref>{{cite web | url = http://www.fda.gov.tw/upload/133/2016010514272943098.pdf | title = 食品標示法規手冊 | author = www.fda.gov.tw | access-date = 22 July 2016}}</ref>

==Notable dishes== ===East Asia=== ====Mainland China==== [[File:Guilin mifan.jpg|thumb|upright|Guilin rice noodles]] * Yunnan and Guangxi cuisine—famous dishes include crossing-the-bridge noodles, mixian, Guilin noodles, and luosifen (snail noodles). Rice noodles are also a staple of ethnic Tai, Miao, and Zhuang cuisine. * Cantonese noodles—a large number of Cantonese dishes use this ingredient (called 米粉 ''maifun'' or "rice" in Cantonese). Usually, the noodles are simmered in broth with other ingredients, such as fish balls, beef balls, or fish slices. * Fujian and Teochew cuisine—rice vermicelli is a commonly used noodle and is served either in soup, stir-fried and dressed with a sauce, or "dry" (without soup) with added ingredients and condiments.

As the term {{lang|zh|米粉}} (''mifen'') literally only means "rice noodles" in Chinese, there is considerable variation among rice noodles granted this name. In Hubei and historically in much of Hunan, ''mifen'' refers to thick, flat rice noodles made using a wet mix, similar to shahe fen. In Changde, the term refers to thick, round noodles that have supplanted the other ''mifen'' in Hunan.<ref>{{cite web |script-title=zh:不是常德、不是岳阳，湖北这座历史名城才是被低估的美食王国 |url=https://www.163.com/dy/article/H0T98KG00544ATDU.html |trans-title=Not Changde, not Yueyang, this historic city of Hubei is the real underrated kingdom of food|date=24 February 2022 }}</ref> These are ''mifen'' in China, but not rice vermicelli noodles.

====Hong Kong==== thumb|right|Singapore fried rice noodles *Singapore-style noodles (星州炒米, ''Xīng zhōu cháo mǐ'')—a dish of fried rice vermicelli common in Hong Kong Cantonese-style eateries,<ref name="tastehongkong">{{cite web|url=http://www.tastehongkong.com/recipes/singaporean-fried-rice-noodles/|title=Singaporean Fried Rice Noodles|work=tastehongkong.com|date=21 April 2010|access-date=13 August 2012|archive-date=22 September 2017|archive-url=https://web.archive.org/web/20170922205604/http://www.tastehongkong.com/recipes/singaporean-fried-rice-noodles/|url-status=dead}}</ref> inspired by the spicy cuisines of Southeast Asia.<ref name=theguardian-1>{{cite web|title=How to make perfect Singapore noodles|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/02/how-to-make-perfect-singapore-noodles|website=The Guardian|date=2 October 2013|publisher=Guardian News and Media Limited|access-date=12 June 2014|author-first1=Felicity|author-last1=Cloake}}</ref> This dish is made from rice vermicelli, ''char siu'', egg, shrimp and curry.

====Taiwan==== *Taiwanese fried rice vermicelli is the dry, stir-fried local style (particularly known in the Hsinchu region). Its main ingredients include sliced pork, dried shrimp, and carrots. *A Hsinchu specialty from Taiwan is to serve rice vermicelli 'dry' (乾 ''gan'', not in a soup) with mushroom and ground pork.

===South Asia=== ====Indian Subcontinent==== * ''Sevai'' is a south Indian dish prepared in houses during festive occasions. It is made in different flavours such as lemon, tamarind and coconut milk.<ref>{{cite web|url=http://allrecipes.com.au/recipe/4793/indian-coconut-rice-noodles.aspx?rum=us|title=Indian Coconut Rice Noodles|website=Allrecipes.com.au}}</ref> * शेवया (in Marathi) or ''shevaya'' are served to the groom and bride a day before their wedding called ''halad'' (हळद) in some parts of Maharashtra. *''Paayasam'' is a South Indian sweet dish made from vermicelli, sago, sugar, spices and nuts and milk. *''Idiyappam'' is a staple South Indian breakfast dish. It is typical of Tamil Nadu, Kerala and other southern Indian states, as well as Sri Lanka, where it is known as string hopper.

===Southeast Asia=== ====Cambodia==== thumb|upright|''Num banh chok'' *''Cha mee sor'' is a stir-fry glass noodle dish common in Cambodia. This dish is commonly made during Pchum Ben. It is taken to the temple and given to the ancestors along with other Cambodian dishes. This dish is sold on the streets of Cambodia and can be eaten any time during the year, mostly enjoyed at parties. ''Cha mee sor'' is made with vermicelli noodles and ground pork and sautéed with different Asian sauces. Green onions can be used as garnish at the end.<ref>{{cite web |last1=Larsen |first1=Tevy |title=Stir fry clear rice noodle (Char Mee Sur) |url=http://tevysfoodblog.blogspot.com/2012/03/stir-fry-clear-rice-noodle-char-mee-sur.html |website=tevysfoodblog |date=7 March 2012 |publisher=blogspot |access-date=13 November 2019}}</ref>

*''Neorm'' is a Cambodian cold noodle salad, cabbage and vermicelli noodles being the main ingredients, usually served cold with chicken, pork, or shrimp. A variety of vegetables and mints are added and it is mixed with a homemade sweetened fish sauce, topped with crushed peanuts. This dish can be served and eaten any time of the year. It can also be made vegetarian.<ref>{{cite web |last1=Bolla |first1=Sarah |title=Cambodian Noodle Salad with Sweet Pepper Dressing |url=https://www.foodandwine.com/recipes/cambodian-noodle-salad-sweet-pepper-dressing |website=foodandwine.com |access-date=13 November 2019}}</ref><ref>{{cite web |title=Fragrant Cambodian Noodle Salad |url=http://thekindcook.com/fragrant-cambodian-noodle-salad/ |website=thekindcook.com |access-date=13 November 2019}}</ref><ref>{{cite web |title=Fragrant Cambodian Noodle Salad |url=https://recipes.vegkit.com/fragrant-cambodian-noodle-salad |website=recipes.vegkit.com |access-date=13 November 2019}}</ref>

*''Num banhchok'' is one of the most popular Khmer dishes, normally served in family gatherings or parties. The typical ''num banhchok'' is served with ''samlor proher'', a greenish soup made of fish and ''kroeung''. Fresh vegetables such as chopped cucumbers or bean sprouts can be added as preferred. ''Num banhchok'' stalls are usually found in the fresh market and street vendors.<ref>{{cite web |last1=Mi |first1=Yuen |title=How to Make Cambodian Noodle: Num Banh Chok |url=https://www.awanderingfoodie.com/cambodian-food-recipes-cambodian-noodle-num-banh-chok/ |website=awonderingfoodie.com |date=17 April 2017 |access-date=13 November 2019|archive-url=https://web.archive.org/web/20191113052801/https://www.awanderingfoodie.com/cambodian-food-recipes-cambodian-noodle-num-banh-chok/|url-status=dead|archive-date=13 November 2019}}</ref><ref>{{cite web |author=Lina |title=Khmer noodles: The story of num banh chok |url=https://www.movetocambodia.com/food/khmer-noodles-the-story-of-num-banh-chok/ |website=movetocambodia.com |date=5 March 2013 |access-date=13 November 2019}}</ref>

====Indonesia==== thumb|upright |''Bihun goreng'' [[File:Soto Mie Bogor 2.JPG|thumb|upright|''Soto mie bogor''-style noodle and rice vermicelli, cabbage, tomato, cartilage and tendons of cow's trotters, and tripe, ''risoles'' spring rolls, served in broth soup with added sweet soy sauce, sprinkled with fried shallots and ''sambal'' chilli]]

*''Bihun bebek'', rice vermicelli topped with duck meat. Specialty of Medan, North Sumatra.<ref>{{cite web |last1=Danang |first1=Danang |title=5 Bihun Bebek Paling Enak di Medan |url=https://www.nibble.id/bihun-bebek-di-medan/ |website=nibble.id |access-date=6 October 2025 |language=id}}</ref> *''Bihun goreng'', in Chinese Indonesian cuisine, is stir-fried rice vermicelli with sweet soy sauce *''Bihun kari'', rice vermicelli mixed with curry *''Bihun rebus'' or ''bihun kuah'', also Chinese Indonesian cuisine rice vermicelli soup *''Lumpia'' and ''risoles'', several types of spring rolls (''gorengan'', fritters) with rice vermicelli and vegetable filling *''Bihun bakso'', meatballs served with rice vermicelli soup *''Soto'' (traditional Indonesian soup), various types of which often include rice vermicelli, as in ''soto ayam'' *''Sup oyong'' (Chinese okra), vegetable soup with rice vermicelli *''Tekwan'', a surimi-type fish ball soup related to ''pempek'' from South Sumatra, also including rice vermicelli, mushroom, jicama and sedap malam flower

In Malaysia, rice vermicelli may be found as ''mihun'', ''mi hoon'', ''mee hoon'', ''bihun'', or ''bee hoon''.

There are many types of ''bihun'' soup. *''Ak thui bihun reng'' is a duck noodle herbal soup. *''Bihun kari'' mixed with curry, with mung bean sprout, fried tofu and red chillies ''sambal'' added *''Bihun soto'' is in a yellow spicy chicken broth, served with chicken and a potato cutlet. *''Bihun sup'' is a Malay-style dish, mixed with spiced beef broth or chicken broth; sometimes it comes with ''sambal kicap'' (pounded bird's eye chilli mixed with dark soy sauce) as a condiment. *''Bihun tom yam'' is mixed with ''tom yam''. *''Char bihun'' is a Chinese version of fried noodles. *''Hokkien mee'' throughout Malaysia varies considerably due to regional differences. *''Laksa Sarawak'' is mixed with a base of ''sambal belacan'', sour tamarind, garlic, ''galangal'', lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime; ingredients such as bean sprouts, (sliced) fried tofu or seafood are not traditional but are sometimes added. *''Mee siam'' is a dry stir-fried style dish in Malaysia.

====Myanmar==== thumb|upright|''Mohinga'' with fritters thumb|upright|Rakhine ''mont di'' fish soup with garnish *''Mohinga''—rice vermicelli served with curry gravy and fish, considered by some to be the national dish of Myanmar *''Mont di''—fish soup; there are a number of dishes, the Rakhine version from the Arakanese in western Myanmar is the most popular *''Kyar san kyaw''—rice vermicelli fried with vegetables; chicken, pork, and seafood are possible additions

====Philippines==== [[File:Pancit bihon.jpg|thumb|upright|Filipino ''pancit bihon'' served with calamansi]] [[File:03368jfNagwaling Diwa National Roads Welcome Pilar Bataanfvf 26.JPG|thumb|upright|Filipino ''pancit palabok'']] *''Pancit bihon'' (or ''pancit bihon guisado'') is a general term for rice vermicelli dishes with a mixture of stir-fried shrimp, meat (usually pork or chicken) and various vegetables cooked in an adobo-style sauce with garlic, black pepper, soy sauce, ''patis'' (fish sauce), and other spices to taste. Usually topped with hard-boiled eggs and served with calamansi as a condiment.<ref>{{cite web |title=Pancit Bihon Guisado |url=https://www.kawalingpinoy.com/pancit-bihon-guisado/ |website=Kawaling Pinoy |date=24 August 2017 |access-date=5 July 2019}}</ref> It is also a common filling for the ''empanadas'' of the Tausūg people known as ''pastil''.<ref name="sff">{{cite web |title=Pastil |url=https://savorfilipino.food.blog/2018/10/14/pastil/ |website=Savor Filipino Foods |date=14 October 2018 |access-date=9 March 2020}}</ref> *''Pancit choca'' (or ''pancit choca en su tinta'') is a black seafood noodle dish made with squid ink and rice vermicelli from Cavite.<ref name="uy">{{cite news |last1=Uy |first1=Amy A. |title=Asiong's Carinderia: Why it still is the pride of Cavite City |url=https://www.gmanetwork.com/news/lifestyle/food/296435/asiong-s-carinderia-why-it-still-is-the-pride-of-cavite-city/story/ |access-date=16 December 2018 |work=GMA News Online |date=24 February 2013}}</ref> *''Pancit palabok'' is a rice vermicelli dish with shrimp sauce, topped with shrimp, pork, crushed ''chicharon'', ''tinapa'' (smoked fish) flakes, hard-boiled eggs, scallions, and toasted garlic. Served with calamansi.<ref>{{cite web |title=Pancit Palabok Recipe |url=https://panlasangpinoy.com/asian-filipino-food-noodles-pansit-pancit-palabok-recipe/ |website=Panlasang Pinoy |access-date=5 July 2019}}</ref> *''Pancit miki at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit miki'' (egg noodles).<ref>{{cite web |title=Filipino Pansit Miki at Bihon Guisado |url=http://www.magluto.com/filipino-recipe-pansit-miki-at-bihon-guisado |website=Magluto.com |access-date=5 July 2019}}</ref> *''Pancit canton at bihon guisado'' is a combination of ''pancit bihon'' and ''pancit canton'' (wheat noodles).<ref>{{cite web |title=Pancit Canton at Bihon Recipe |url=https://panlasangpinoy.com/pancit-canton-at-bihon-recipe/ |website=Panlasang Pinoy |date=24 February 2018 |access-date=5 July 2019}}</ref>

====Singapore==== *''Kerabu bee hoon'' is a Nyonya-style rice vermicelli dish, mixed with herbs and other seasonings. *''Hokkien mee'', commonly in Singapore, consists of rice vermicelli mixed with yellow noodles and fried with shrimp, sliced cuttlefish and pork bits. ''Hokkien mee'' throughout Malaysia varies considerably due to regional differences. *''Satay bee hoon'' is rice vermicelli served with spicy peanut satay sauce, common in Singapore. * Seafood ''bee hoon'' is rice vermicelli cooked with sauce and served in seafood broth and seafood such as lobster, crayfish, clams, scallops and prawns.

====Vietnam==== [[File:Bún Thịt Nướng Chả Giò.JPG|thumb|upright|Vietnamese ''bún thịt nướng chả giò'']] [[File:Bánh hỏi thịt quay.JPG|thumb|upright|A dish of ''bánh hỏi'' in Ho Chi Minh City]] [[File:Bun rieu.jpg|thumb|upright|A bowl of ''bún riêu'' and a dish of vegetables]] [[File:Bunbo.jpg|thumb|upright |A bowl of ''bún bò'' (at Bún Bò Huế An Nam restaurant)]] *''Bánh hỏi''—a Vietnamese dish consisting of rice vermicelli woven into intricate bundles and often topped with chopped scallions or garlic chives sauteed in oil, served with a complementary meat dish.<ref>{{Cite web |last=Tu |first=An |date=2009-09-02 |title=Bánh hỏi đất võ |url=https://tuoitre.vn/banh-hoi-dat-vo-334019.htm |access-date=2026-03-30 |website=TUOI TRE ONLINE |language=vi}}</ref> *''Bún riêu''—rice vermicelli in soup with crab meat. It has a bright, sour flavor and is typically eaten in the summer. There are many restaurants in Vietnam that sell this dish.<ref>{{Cite web |last= |title=Kỳ lạ... bún riêu cua |trans-title=Bun Rieu Cua |url=https://hanoimoi.vn/ky-la-bun-rieu-cua-150507.html |archive-url=https://web.archive.org/web/20241211051823/https://hanoimoi.vn/ky-la-bun-rieu-cua-150507.html |archive-date=2024-12-11 |access-date=2025-11-17 |website=hanoimoi.vn |language=vi-VN |url-status=live }}</ref> *''Bún bò Huế''—rice vermicelli in soup with beef from Huế.<ref>{{Cite web |last=baochinhphu.vn |date=2025-07-05 |title='Tri thức dân gian về Bún bò Huế' được công nhận Di sản văn hóa phi vật thể quốc gia |trans-title=Folk knowledge about Bún bò Huế has been recognized as a National Intangible Cultural Heritage. |url=https://baochinhphu.vn/tri-thuc-dan-gian-ve-bun-bo-hue-duoc-cong-nhan-di-san-van-hoa-phi-vat-the-quoc-gia-102250705162116955.htm |access-date=2026-03-30 |website=baochinhphu.vn |language=vi}}</ref> *''Bún chả''—a dish from Hanoi consisting of grilled fatty pork and over a plate of white rice vermicelli and herbs with a side dish of dipping sauce.<ref>{{Cite web |date=8 December 2023 |title=Bún chả Hà Nội - món ăn hấp dẫn không thể chối từ khi đến Thủ đô |trans-title=Hanoi Bun Cha – An Irresistible Dish You Must Try When Visiting the Capital |url=https://www.vietnamplus.vn/bun-cha-ha-noi-mon-an-hap-dan-khong-the-choi-tu-khi-den-thu-do-post915100.vnp |url-status=live |access-date=28 March 2026 |website=Vietnamplus}}</ref> *''Bún thịt nướng''—a Vietnamese dish consisting of grilled pork (often shredded) and vermicelli noodles over a bed of greens (salad and sliced cucumber), herbs and bean sprouts. Also, it often includes a few chopped spring rolls, spring onions, and shrimp. It is commonly served with roasted peanuts on top and a small bowl of nước mắm pha (fish sauce with garlic, chilli, sugar, lime juice, water or coconut juice).<ref>{{Cite web |last= |first= |date=2009-05-20 |title=Bun Thit Nuong (Vietnamese Grilled Pork with Vermicelli) |url=https://theravenouscouple.com/2009/05/bun-thit-nuong-vietnamese-grilled-pork-with-vermicelli.html |access-date=2025-11-17 |website=The Ravenous Couple {{!}} Cooking Life Together. |language=en-US}}</ref> *''Gỏi cuốn''—rice vermicelli with pork, shrimp and herbs in a rice paper roll. It is served with nước chấm.<ref>{{Cite web |date=2012-03-25 |title=Vietnamese Summer Rolls - Gỏi Cuốn |url=http://www.nyfjournal.com/2012/03/vietnamese-summer-rolls-goi-cuon/ |access-date=2026-03-30 |website=New York Food Journal |language=en-US}}</ref>

==See also== {{portal|Food}} {{div col|colwidth=30em}} * Chinese noodles * Khanom chin * Khao poon * Laksa * List of noodle dishes * List of noodles * Pancit

==References== {{reflist}}

==External links== * [http://www.foodsubs.com/NoodlesRice.html Rice noodles] * [https://yummyways.com/vermicelli-vs-rice-noodle/ Vermicelli vs Rice Noodle] {{Webarchive|url=https://web.archive.org/web/20231107141517/https://yummyways.com/vermicelli-vs-rice-noodle/ |date=2023-11-07 }}

Category:Noodles Category:Southeast Asian cuisine Category:Chinese noodles Category:Vietnamese noodles Category:Rice dishes